Sunday Meal Prep

March 16, 2020

We are very busy this week, between client events, Alex having an odd schedule, and my mom sitting for the kids, I needed to be extra prepared. Truthfully I was going to make different dishes than this but the Covid-19 hoarders made some of the ingredients unavailable. 

Maverick is starting baby food as well, once we discover his likes and dislikes I will start making his baby food at home. Look for that post in a few weeks! 

On the menu for the week: 

Salad + Bbq Chicken + Yogurt Ranch Dressing 
Cheese Tortellini Pasta + Chicken Sausage + Asparagus
100 Calorie Banana Muffins 
Brats + Creamy potatoes + Corn Casserole
Sweet Potato "Casserole" 


  • 5 Medium Sweet Potatoes - Peeled and diced 
  • 2.5-3 lbs of Chicken -Diced 
  • 1 "bundle" of Asparagus -Diced 
  • 1 Tbsp of minced garlic 
  • 2 Tbsp of brown sugar 


  1. Preheat oven to 350F, Spray your 9 x 13 with olive oil 
  2. Peel and dice sweet potatoes into small chunks
  3. Cut chicken into chunks - your chicken chunks should be slightly larger than your sweet potatoes, this insures all ingredients cook evenly 
  4. Cut asparagus in 1/4 -make cure you cut off the bottom white portion and throw it away
  5. Layer the sweet potatoes, chicken, garlic, and asparagus
  6. Cook in oven for 30 min 
  7. Take out of the oven, mix everything together and sprinkle brown sugar on top
  8. Let cook for another 5 min 

Cinnamon Roll Bake 


  • 2- 8 count packages of cinnamon rolls (no brand preference) 
  • 4 eggs 
  • 1/4 cup milk 
  • 1 Tbsp vanilla extract 


  1. Preheat oven to 350F, Spray your 9 x 13 with butter 
  2.  Using kitchen shears cut cinnamon rolls in quarter 
  3. Layer on the bottom of the dish
  4. Mix eggs, milk, and vanilla together, pour on top of cinnamon rolls 
  5. Bake for 25-30 min or until the top is brown 
  6. Drizzle the icing that came with the cinnamon rolls on top 

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